Transport yourself to the sun-drenched streets of Lisbon with this vibrant Portuguese peri-peri chicken recipe, where fiery spices meet tender, flame-grilled perfection. At The Family Flame, our peri-peri chicken is a crowd-pleaser, marinated in a zesty blend of chillies, garlic, and lemon, then charred over an open flame for that irresistible smoky edge. Recreating it at home is simpler than you think, no fancy grill required. Whether you’re firing up the barbie for a summer gathering or using your oven for a cosy autumn supper, this authentic Portuguese grilling staple delivers bold flavours that will have your family raving. Pair it with a crisp Portuguese vinho verde for the full experience.
Pro tip: Serve this with a side of Portuguese-style chips and a wedge of charred lemon, it's the ultimate way to cut through the heat and keep everyone coming back for seconds.
You’re craving that authentic Portuguese peri-peri kick, but the weather’s turned drizzly and your grill’s tucked away. No worries, that’s where this oven-baked or pan-grilled version steps in. Now, you can whip up juicy, spice-rubbed chicken thighs with that signature flame-kissed char right in your own kitchen, rain or shine. Tangy, spicy, and utterly moreish, this peri-peri chicken is ideal for midweek family dinners or lively weekend barbecues in Leicester. Tip: Plan for 2-3 pieces per person to avoid any squabbles over the last crispy bit, it’s that addictive.
Fancy making Portuguese peri-peri chicken for the first time? Here’s how to nail it:
Prep your chicken
First up: Choose bone-in, skin-on chicken thighs or drumsticks for maximum flavour and juiciness; they hold up brilliantly to the marinade and heat. Give them a quick rinse under cold water to wash away any packaging residue, then pat dry with kitchen paper. This ensures the marinade clings properly and the skin crisps up beautifully.
Next, score the chicken lightly with a sharp knife, make shallow slashes across the meat to help the peri-peri sauce penetrate deep. Don’t skip this; it’s the secret to even cooking and that explosive taste in every bite. For the marinade, blend fresh bird’s eye chillies (or shop-bought peri-peri sauce for ease), garlic, smoked paprika, oregano, lemon juice, and a glug of olive oil. Slather it over the chicken, massaging it into the scores, then let it marinate in the fridge for at least 2 hours, or overnight for the best results. Pro move: Reserve a bit of the marinade to baste during cooking for extra gloss and zing.
Every now and then, you’ll find pre-marinated chicken at your local butcher. If you’re short on time or unsure about the spice level, ask them to dial it up or down, just mention it’s for a Portuguese feast.
Craving more heat? Amp up the chillies or add a dash of cayenne. For a milder family twist, stir in some smoked paprika and serve with cooling yogurt. Book a table at The Family Flame to taste our flame-grilled original, it's the perfect way to fuel your next home experiment!
Everyone’s favourite part of peri-peri chicken has to be that fiery, garlicky sauce, it’s the heartbeat of Portuguese grilling. Ours at The Family Flame amps up the classic with a touch of bay leaf and red wine vinegar for a tangy depth that’s leagues ahead of any jarred version. It’s versatile too: Drizzle it over grilled veg or use as a dip for crusty bread. Make-ahead magic? Whip up a batch and store it in a sterilised jar in the fridge for up to a week, perfect for spontaneous suppers.
The secret to nailing flame-kissed peri-peri chicken lies in high heat, quick cooking, and that all-important char. For the grill, preheat to medium-high and cook skin-side down for 6-8 minutes per side, basting with reserved marinade midway. No grill? Preheat your oven to 220°C (fan) and roast on a wire rack over a baking tray for 35-40 minutes, flipping halfway and finishing under the grill for 2-3 minutes to crisp the skin. Keep an eye on it—the goal is juicy meat with a smoky, caramelised exterior that screams authentic Portuguese barbecue.
The beauty of this dish is its adaptability: Low effort, high reward, with the low-and-slow marinade doing most of the work while the quick blast of heat locks in the flavours. Serve straight from the grill or oven with a scatter of fresh coriander and lime wedges, it’s comfort food with a passport.
